Tuscan Orecchiette
You Might Substitute
Barilla Rotini
Ingredients
- 1 (12-oz) pkg orecchiette pasta
- 1 (1-lb) pkg ground Italian turkey sausage
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ cup half-and-half
- ½ cup freshly grated Parmesan cheese, divided
- ¼ cup chopped sun-dried tomatoes in oil
- 1 bunch lacinato kale, stemmed and chopped
- ½ cup freshly shredded fontina cheese
Instructions
- Preheat broiler. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, cook sausage in hot oil in a large deep skillet over medium-high heat 6 to 8 minutes or until browned and crumbly. Add garlic and Italian seasoning; cook 1 minute.
- Reduce heat to low. Toss hot cooked pasta, half-and-half, reserved ½ cup pasta water, ¼ cup Parmesan, and sun-dried tomatoes with sausage mixture in skillet.
- Cook 1 to 2 minutes or until creamy. Gradually stir in kale. Top with fontina and ¼ cup Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
495
|
495
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 28 | 28 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 738 | 738 |
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